Triple Chocolate Chip Cookies - Revision history

Sara at 22:50, 18 September 2010

2010-09-18T22:50:01Z

← Older revision		Revision as of 22:50, 18 September 2010
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	# Position a rack in the middle of the oven, and preheat to 350'F (180'C). Line 2 rimless baking sheets with parchment paper.		# Position a rack in the middle of the oven, and preheat to 350'F (180'C). Line 2 rimless baking sheets with parchment paper.
	# In a bowl, sift together the flour, baking soda, and salt. Set aside.		# In a bowl, sift together the flour, baking soda, and salt. Set aside.
	#In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. Add the egg and vanilla ~~and beat on low speed until well blended. Slowly add the dry ingredients~~ and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until incorporated. Mix in the chocolate chips.		#In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until incorporated. Mix in the chocolate chips.
	#Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches (5cm) apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.		#Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches (5cm) apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

Cora at 02:38, 14 September 2010

2010-09-14T02:38:22Z

← Older revision		Revision as of 02:38, 14 September 2010
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	[[Category:Recipes]]		[[Category:Recipes]]
			[[Category:Cookies]]
			[[Category:Cora]]
	==Ingredients==		==Ingredients==
	* 1 1/4 cups (6 1/2 oz/200g) all-purpose plain flour		* 1 1/4 cups (6 1/2 oz/200g) all-purpose plain flour

Cora: moved Triple Chocolat Chip Cookies to Triple Chocolate Chip Cookies: Coca's bad!

2010-09-14T02:37:33Z

moved Triple Chocolat Chip Cookies to Triple Chocolate Chip Cookies: Coca's bad!

← Older revision	Revision as of 02:37, 14 September 2010
(No difference)

Cora: /* Directions */

2010-09-14T02:36:57Z

Directions

← Older revision		Revision as of 02:36, 14 September 2010
Line 15:		Line 15:
	==Directions==		==Directions==
	# Position a rack in the middle of the oven, and preheat to 350'F (180'C). Line 2 rimless baking sheets with parchment paper.		# Position a rack in the middle of the oven, and preheat to 350'F (180'C). Line 2 rimless baking sheets with parchment paper.
	In a bowl, sift together the flour, baking soda, and salt. Set aside.		# In a bowl, sift together the flour, baking soda, and salt. Set aside.
			#In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until incorporated. Mix in the chocolate chips.
	In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until incorporated. Mix in the chocolate chips.		#Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches (5cm) apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

	Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches (5cm) apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

	==Notes==		==Notes==

Cora: /* Ingredients */

2010-09-14T02:36:22Z

Ingredients

Cora at 02:34, 14 September 2010

2010-09-14T02:34:19Z

← Older revision		Revision as of 02:34, 14 September 2010
Line 14:		Line 14:

	==Directions==		==Directions==
	#		# Position a rack in the middle of the oven, and preheat to 350'F (180'C). Line 2 rimless baking sheets with parchment paper.
			In a bowl, sift together the flour, baking soda, and salt. Set aside.

			In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until incorporated. Mix in the chocolate chips.

			Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches (5cm) apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

	==Notes==		==Notes==
	~~Add notes here~~.		Adding walnuts creates a supreme cookie. I suggest 3/4 of cup of chopped or broken pieces.
			If you want a more raised cookie, increase the baking soda.
			If you want a caramelized kind of cookie, add more sugar; they end up flat but incredibly tasty.

			This recipe comes from the Essentials of Baking from Williams Sonoma

	[[User:Cora\|Cora]] 02:20, 14 September 2010 (UTC)		[[User:Cora\|Cora]] 02:20, 14 September 2010 (UTC)

Cora: Created page with 'Category:Recipes ==Ingredients== * 1 1/4 cups (6 1/2 oz/200g) all-purpose plain flour 1 teaspoon baking soda (bicarbonate of soda) 1/2 teaspoon salt 1/2 cup (4 oz/125g) unsal…'

2010-09-14T02:20:58Z

Created page with 'Category:Recipes ==Ingredients== * 1 1/4 cups (6 1/2 oz/200g) all-purpose plain flour 1 teaspoon baking soda (bicarbonate of soda) 1/2 teaspoon salt 1/2 cup (4 oz/125g) unsal…'

New page

[[Category:Recipes]]
==Ingredients==
* 1 1/4 cups (6 1/2 oz/200g) all-purpose plain flour
1 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon salt
1/2 cup (4 oz/125g) unsalted butter, at room temperature
1/2 cup (3 1/2/104g) firmly packed golden brown sugar
6 tablespoons (3oz/90g) granulated sugar
1 large egg
1 teaspoon vanilla extract (essence)
1 cup (6oz/185g) semisweet (plain) chocolate chips
3/4 cup (4 1/2oz/140g) white semisweet chocolate chips
3/4 cup (4 1/2oz/140g) milk chocolate chips

==Directions==
#

==Notes==
Add notes here.

[[User:Cora|Cora]] 02:20, 14 September 2010 (UTC)

← Older revision		Revision as of 02:36, 14 September 2010
Line 2:		Line 2:
	==Ingredients==		==Ingredients==
	* 1 1/4 cups (6 1/2 oz/200g) all-purpose plain flour		* 1 1/4 cups (6 1/2 oz/200g) all-purpose plain flour
	1 teaspoon baking soda (bicarbonate of soda)		* 1 teaspoon baking soda (bicarbonate of soda)
	1/2 teaspoon salt		* 1/2 teaspoon salt
	1/2 cup (4 oz/125g) unsalted butter, at room temperature		* 1/2 cup (4 oz/125g) unsalted butter, at room temperature
	1/2 cup (3 1/2/104g) firmly packed golden brown sugar		* 1/2 cup (3 1/2/104g) firmly packed golden brown sugar
	6 tablespoons (3oz/90g) granulated sugar		* 6 tablespoons (3oz/90g) granulated sugar
	1 large egg		* 1 large egg
	1 teaspoon vanilla extract (essence)		* 1 teaspoon vanilla extract (essence)
	1 cup (6oz/185g) semisweet (plain) chocolate chips		* 1 cup (6oz/185g) semisweet (plain) chocolate chips
	3/4 cup (4 1/2oz/140g) white semisweet chocolate chips		* 3/4 cup (4 1/2oz/140g) white semisweet chocolate chips
	3/4 cup (4 1/2oz/140g) milk chocolate chips		* 3/4 cup (4 1/2oz/140g) milk chocolate chips

	==Directions==		==Directions==